Cheddar Turkey Bake

By brandyc

Ingredients

• 2 cups chicken broth
• 2 cups water
• 4 tsp dried minced onion
• 2 cups uncooked long grain rice
• 2 cups frozen peas, thawed
• 4 cups cubed booked turkey
• 2 cans (10-3/4 ounce each) condensed cheddar cheese soup, diluted
• 2 cups milk
• 1 tsp salt
• 2 cups finely crushed butter-flavored crackers (about 60 crackers)
• 6 T butter, melted

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from heat; fluff with a fork.

Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a large bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 35 minutes or until golden brown.

Tu use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered at 350 degrees for 45-50 minutes or until heated through.